Snack time just got an upgrade. This easy recipe marinates creamy avocado in a bright citrus dressing. Crunchy baked chili lime chips are perfect for scooping it all up. The lime juice prevents avocadoes from browning, so it's a great avocado dish for entertaining.
Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".
Notes
Ancho chili powder: If you don't have ancho chili powder, you could substitute with another chili powder you love. Some chili powders are spicier than others, so adjust accordingly.
Storage tips: Cover and refrigerate avocado ceviche in a small airtight container (placing a piece of plastic wrap directly on the surface of the avocado mixture will further slow browning). Tortilla chips are best eaten on the same day they're made.